Dates Puliyinji
A traditional Kerala sadya recipe made with dates, tamarind and ginger. It's similar to a date confit with a perfect balance of sweet, sour and spicy flavors.
Print Recipe
Ingredients
- 1 cup Chopped dates I used around 25 small -medium size dates
- 2 tbsp Finely chopped ginger
- 1 Green chilli, chopped
- 2 tbsp Jaggery powder
- 1 tbsp Tamarind paste refer notes
- 1 tbsp Kashmiri chilli powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Asafoetida (kayam)
- 1/2 tsp Mustard seeds
- 1-2 Dry red chilli
- Curry leaves
- Salt
Instructions
- Cook chopped dates with 1/2 cup water until it becomes soft.
- Heat oil in a wide pan. Add finely chopped ginger, green chilli and curry leaves. Cook for 2-3 mins or until the raw smell goes.
- Add kashmiri chilli powder, turmeric powder, asafoetida and salt. Cook for 2-3 mins, until oil starts appearing.
- Mix tamarind paste and jaggery powder with 2 cups of water. Add tamarind water and bring it to boil. Let it simmer for 5-7 mins.
- Add cooked dates to this and mix well. Do a taste test and adjust the flavors.
- Heat 1 - 2 tsp oil in a small pan. Crackle mustard seeds. Add dry red chillies and curry leaves. Fry for a min and add to the dates tamarind mixture.
Notes
If you are using regular tamarind instead of paste, take gooseberry size tamarind and soak it in 1/3 cup of hot water. Squeeze out the pulp after 10 mins or so and proceed with the rest of the recipe.